Breakfast for Dinner Skillet Recipe
Baking the bacon in the oven first renders clean fat without babysitting a pan, and that same fat crisps the potatoes far better than plain oil. Cracking the eggs directly into wells in the hot hash means they set gently in the residual heat of the skillet and oven, so the yolks stay soft instead of turning rubbery.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 6
Ingredients
- 8 oz bacon
- 1 1/2 lb russet potatoes, diced into 1/2-inch cubes
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 6 large large eggs
- 1 cup shredded cheddar cheese
- 2 tbsp green onions, sliced, for garnish
Nutrition per serving
- Calories
- 1675
- Protein
- 59g
- Carbs
- 68g
- Fat
- 128g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 400°F (200°C). Lay the bacon slices on a rimmed baking sheet in a single layer and bake for 15-18 minutes, until crisp. Transfer to a paper-towel-lined plate to cool, then chop roughly. Pour off and reserve 2 tablespoons of the rendered fat.
- 2While the bacon bakes, dice the potatoes into even 1/2-inch cubes and pat them dry with a towel to help them crisp instead of steam.
- 3Heat the reserved bacon fat and olive oil in a 12-inch oven-safe skillet (cast iron works best) over medium-high heat. Add the potatoes in a single layer and cook, stirring every few minutes, for 12-15 minutes, until deeply golden and fork-tender.
- 4Add the onion and bell pepper to the skillet and cook for 4-5 minutes, until softened and starting to brown at the edges.
- 5Stir in the garlic powder, salt, and pepper, then scatter the chopped bacon over the top and toss to combine. Flatten the hash into an even layer with a spatula.
- 6Use the back of a spoon to press 6 evenly spaced wells into the hash. Crack one egg into each well.
- 7Transfer the skillet to the still-hot 400°F (200°C) oven and bake for 8-10 minutes, until the egg whites are fully set but the yolks are still soft and jammy.
- 8Sprinkle the shredded cheddar over the top and return the skillet to the oven for 1-2 minutes, just until the cheese melts.
- 9Scatter green onions over the top and serve straight from the skillet.
Tips & variations
- Swap the bacon for 8 ounces of browned breakfast sausage or chorizo for a spicier take; cook it in the skillet first and use the rendered fat in place of bacon fat.
- Frozen diced hash browns work in a pinch; thaw and pat them very dry first, since extra moisture keeps them from crisping.
- For firmer yolks, bake the eggs 2-3 minutes longer, but check at the 8-minute mark since carryover heat in cast iron keeps cooking them even after the skillet comes out.
- Stir a pinch of smoked paprika into the potatoes for a deeper, smokier flavor that pairs well with the bacon.
Storage & reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium-low heat until warmed through; the yolks will finish cooking to fully set during reheating, so this dish doesn't microwave back to its original texture as well as it holds up on the stove.
Tips from the Tulo kitchen
- Patting the diced potatoes completely dry before they hit the skillet makes the biggest difference in getting a crisp, browned crust instead of soft, steamed cubes.
- A well-seasoned cast iron skillet holds heat evenly enough that the eggs finish cooking gently in the last few minutes without the bottoms of the potatoes burning.
FAQ
Can I make this breakfast for dinner skillet ahead of time?
The potato and bacon hash can be cooked up to 2 days ahead and refrigerated; reheat it in the skillet until sizzling, then add the egg wells and bake as directed just before serving so the yolks stay soft.
What size skillet works best?
A 12-inch oven-safe skillet gives enough surface area to fit six egg wells without crowding; a 10-inch skillet will work for four eggs but the hash layer will be thicker and need a few extra minutes to crisp.
Can I use a nonstick skillet instead of cast iron?
Yes, as long as it's labeled oven-safe to at least 400°F (200°C); check the handle material, since some nonstick handles aren't rated for that heat.
How do I know the eggs are done without overcooking the yolks?
The whites should look fully opaque and set at the edges of each well while the centers still jiggle slightly; they'll firm up a bit more from residual heat once out of the oven.
